Gravy

Wednesday, November 28th, 2007

Ingredients

  • Giblets
  • 1 14.5 ounce can chicken broth
  • 1-2+ cups heavy cream
  • 3 tablespoons flour
  • 2 tablespoons butter, melted
  • 2 teaspoons fresh rosemary, chopped
  • 1/4 teaspoons salt
  • 1/4 teaspoons pepper

Directions

When turkey is cooking, combine giblets and broth in a medium pot and bring to a boil.  Cover, reduce heat, and simmer at least 45 minutes.  Strain through colander into a fat sparator.  Discard solids.  Let sit 10 minutes to separate.  Pour broth (ex-fat) into broiler pan. 

When the turkey is done, strain pan drippings through colander into a fat sparator.  Discard solids.  Let sit 10 minutes to separate.  Pour drippings (ex-fat) into broiler pan. 

Place on a stove over medium heat.  Combine flour and butter in a small bowl, stir until mixed.  Add flour mixture to the broiler pan and stir until smooth.  Add cream to the broiler pan.  Bring to a boil, cook 1 minute, stirring constantly.  Reduce to medium low and cook until thickened, about 5 minutes.  Continue to add butter-flour mixture and cream as necessary, repeating above until the desired consistency and flavor is reached.  Stir in rosemary, salt and pepper.

One Response to “Gravy”

  1. Cara’s Yummy Recipes » Blog Archive » Thanksgiving Turkey Says:

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